Fontina cheese equivalents

Do you want to replace it with a vegan version? Would you like to use another type of cheese instead? Here are some great fontina substitutes to try! While fontina cheese can be made in various other regions, the original fontina is recognized as the one in fontina cheese equivalents Valley of Aosta.

At the feet of the Alps, in the Italian Aosta valley, lie the lush meadows upon which red-pied Valdostana cows provide the milk needed to produce Fontina. Incredibly rich and creamy, the flavors of this cheese are sweet and pungent, unveiling tones of butter and roasted nuts as it lingers on your palate. Traditionally made from unpasteurized milk, the texture is semi-hard, smooth and adorned with small holes in the body. Surrounding the grasslands of the Aosta valley, caves and crevices in the mountains provide the perfect low temperatures for aging, giving Fontina its dense and open interior. The cheese absorbs the naturally filtered moisture from the caverns, providing the distinct aromas and nuances unique to Fontina. Not just limited to Italy, Danish and Swedish versions of Fontina are characterized by their waxed rinds and sweet savory flavor. To produce a perfect wheel of Fontina, artisans rely on their expertise and skill to work in symbioses with the mountains of Valle d'Aosta.

Fontina cheese equivalents

No need to go to a specialty deli or scour the Italian Alps. It comes from the Aosta Valley in the Italian Alps. People love it for its earthy and robust flavor. It goes by several other names, including fontal , fontella , and fontinella. Fontina is available year-round, but experts will tell you summer and autumn are when Fontina shines. The more mature, aged variant is rich and nutty in flavor. Despite its intense, nutty aroma and signature tartness, its initial taste is surprisingly mild. As for texture, the semi-hard cheese is creamy, buttery, and rich. Yet it remains neither gooey nor overly moist. And they are perfect for making grilled cheese, fondue, or pizza. This hard cheese has a similar flavor to Fontina. This creamy cheese effortlessly melts into fondue.

This semi-hard cheese is rather acidic and somehow fruity, sharing some of the tartness of fontina. Fontina is available year-round, but fontina cheese equivalents will tell you summer and autumn are when Fontina shines.

Full Version: Substitutes for Fontina. You're currently viewing a stripped down version of our content. View the full version with proper formatting. I was on another forum trying to find out a substitute for Fontina cheese. This was one of the answers that was given: Quote: There is no substitute for fontina cheese.

Fontina is a unique and delicious cheese that is prized for its nutty, buttery taste and excellent melting ability. Luckily, you can achieve similar results with fontina cheese substitute such as Emmental, gruyere, parmesan, mozzarella, and Havarti cheese. On its own, it can range from hard to moderately soft, depending on how long it is aged. But when heated, fontina becomes deliciously gooey, hence its application in softer, more liquid recipes. Each of these substitutes has unique qualities that help you get close to the experience of fontina. These top five fontina substitute have made the list largely because of similarities in taste, texture, and cooking application. Some may work better than others for a particular recipe, so be aware before you pick one! It is semi-hard in consistency and is often recognized by the characteristic holes throughout.

Fontina cheese equivalents

Fontina cheese is a cow's milk cheese that originated in Italy and is traditionally made from unpasteurized milk from cows in the Aosta Valley, an Alpine region in northwest Italy. Fontina cheese is made from whole cow's milk and has a fat content of around 45 percent. It has a creamy light yellow color with numerous small holes, known as "eyes.

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This Danish cow's milk cheese is on the soft side and comes from one of the same countries that makes Fontina cheese, which means it is highly comparable. The two cheeses share a similar flavor profile, particularly noticeable with a mature Fontina, which will taste even more buttery and nutty. To produce a perfect wheel of Fontina, artisans rely on their expertise and skill to work in symbioses with the mountains of Valle d'Aosta. Did you like the recipe? Yes, cheddar is one of the best fontina cheese alternatives. This makes it perfect for sauces, pasta, fondue, and savory pies. Provolone can even be used to make a great sauce because it melts quite well, too. Add it to meats works great alongside bacon, hams, chicken , pizza, sandwiches, soups, and anything with bread! I guess you could use the advice you posted, but I don't know that I'd go to all the trouble myself. Try adding it to hot sandwiches like melted on a meatball sub or layered into a grilled cheese. This semi-hard cheese is rather acidic and somehow fruity, sharing some of the tartness of fontina. All you need to know about cheese Curious about the world of cheese?

Fontina cheese is known for its creamy, buttery flavor that's pretty mild, and it's often used in all kinds of dishes, both hot and cold. The semi-soft cheese is delicious on a sandwich but also makes incredible fondue thanks to its consistency when melted.

The cheese melts very well and is delicious cold like in a Caprese salad. Parmesan works on everything, which we all know, since we add it to everything and anything! This was one of the answers that was given: Quote: There is no substitute for fontina cheese. While fontina cheese can be made in various other regions, the original fontina is recognized as the one in the Valley of Aosta. Or, run a larger piece of cheese through the shredder setting on your food processor. Just note that it will become quite fluid when melted, so be careful when serving it. With the 10 options below, you can easily find alternatives that match whatever quality of Fontina you're looking to emulate, from its mild flavor to its melting abilities. Grana grates easily and it has a crumbly texture, but it can turn into melting goodness, forming a fatty, rich crust. The subtle nutty flavor is similar to Fontina making it an easy alternative. While the American, yellow, soft, and creamy cheddar can work, the British, white cheddar, with is dry, stinky and crumbly charactersitics can stand in for fontina better.